Curious, food, change, a moment contained

Repetition of the same, culture to food, the fun is creating trends, bad part is breaking them, worst part about trends is that by the time they are a presence the bland repetition has taken hold and what was bold is plasticized and reduced to imitation. Constant influx of change & progression, like soul to fire, keeps this regeneration going so that it is electric and evolving. Sameness, imitation, becomes a reduced thing rather than evolving. Boring. You get a smile and a slice of what has become lifeless and exists on the palate as cardboard to a tree. It ends up in chains, nationalized and Applebied/Chilied/ where the publicity is greater than the product. The schools pump out body after body unable to produce in a pressurized environment but fully capable of using the catch words of a kitchen or other workplace. Having an attitude does not necessarily express having skills and creativity. There is an alarming sense of “reductio” occurring that takes for granted the palate and expertise of a dining public. I see chain restaurants as the enemy. In a world of creation and destruction I think they do more harm than good. We do not have to like something because we are told we have to like it. We explored the world, built civilizations, brought together foods and ingredients unheard of before exploration and chance was taken, melded languages and people, traveled the face of the moon and of the genome out of adventure, science and curiosity. There is a safety in sameness, it is what makes for iconic cuisines and dishes, but it takes creativity and the daring to break free of the mold in order to design hits and misses, icons and phantoms.

You eat something and don’t like it, then are told that something must be wrong with your palate, that perhaps your tastes are not educated. I have seen some people even become angry when one does not like a dish or cuisine. We are supposed to have “tastes”. The stagnation is what makes this mummification of food movements happen. People become too secure in what was once a dynamic. Nothing wrong with steak and potatoes, but there is if it is not prepared in a delicious and journeyman way. We all get hung up on a few things and that is what gives us comfort food. Comfort food comforts because it gives a sense of warmth and familiarity. But if it is poorly prepared or doused with preservatives then it becomes the antithesis of comfort. A perfect biscuit is a thing of everlasting delicious beauty. The wheel has been invented, we just need to keep spinning it, pushing it beyond safe corners and back out into the open. No need to have the same aggressive ingredient(s) throughout a menu, but there does need to be a balanced way of using the ingredients at hand so that the diner does not become bored or jaded by sub par experiences. Want to know a culture? Study its breads and doughs.

Food reflects a society. As the Great Recession continues to throttle our economies the world of cuisine is held in check. When times are good great cuisines flourish, when the times decline our cuisines do so as well. Great food does not have to be expensive. It’s OK that there is a breathing time, but if it goes on too long then we strangle the greatness out of a dish or cuisine.

I am thinking on the page here. Since I am a Chef and a writer, and that I am driven by an insatiable curiosity and desire for great dishes I am concerned. It keeps me wondering about the state of food in these unstable times. If we are to pinpoint something that expresses the zeitgeist of our times by way of food, then what would that thing be? The first for me is that we fully and dynamically utilize local farming, ranching and support sustainable seafood harvesting. Second, that the food is prepared well and it defines the restaurant, that it is the concept not the mirror of the concept. Sincerely. Look at it without irony or prearranged jaded-ness. As an example, we have an almost Platonic ideal of what a hamburger is, so how is that essence best represented? (I started thinking about this after an episode of Parks And Recreation actually! and there was a theme about the best burger)

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Poetry Music Songs of the Damned

I was an Executive Chef all my life, South, poetry, food, philosophy and now my life is purely Poetry, Food, Philosophy, Religion, Music and the few people I can possibly engage and interact with as we, a community of Artists, my town speaks evil, I come together here in Word Press for safety, to escape being despised for saying thanks, I needed you, to being told never dedicate again never speak my name, if a name appears it is fake. I look forward to reading new works, this town sinks in tiny pockets of sameness. The modern, be experimental, in the same way the Beats and Buckowski acolytes rejected the academic in favor of art for the people, now, regenerating in this very moment now. I think it's a gas and thrilling. See you here. Be honest. Be cool. Be who you are. Damn no one. We all have a voice. Reject the norm and run when cool hits the room.
I am a great and very well experienced design, training, excel, books, recipe and manuals on opening a restaurant My work is guaranteed in any cuisine you choose for your restaurant. I bring with me a lot of publications, background, recognition and as much hands on necessary in helping start up a restaurant and concept. I am trained from Haute Cuisine roots in apprenticeship throughout 7 major cuisines and regions of the Western Hemisphere and Pacific Rim Asian, cuisine mincuer, hands on all made in house to setting up connections for specialty designs that I Amy be lacking. I promise a success if you have the location and funds necessary for the work. I will set up everything, and leave. I will be on call for any matters. Very media experienced. If your needs are 50 seats to 1000 it is not a big deal. All are equal. It is the location, food, training, a hands on Chef de Cuisine an don going staff training and eduction which define what I will do for anyone opening a restaurant.
If you need coaching and teaching in optics and literature as something of your own voice, I have an extensive background in this area as well. Over 700 publications, three books, with two ready and waiting fro me to give the go ahead. It is all poetry or food, sometimes both. I can teach you how to publish more, how to self edit and how to reach the voice waiting to be read and heard. I have taught one on one Master classes in poetry, memnotics and narrative are primary. If you are already publishing and want more, I can help.
For all of these things from restaurant consultation to poetry my rates are reasonable. I go above and beyond expectations for any client or partner in the business. I do not want to be a full time Executive Chef nor manager. I love the world of food and it loves me. I do offer to be on call for a year after set up and running.
For poetry, if you are not publishing then I have not helped you and guided you properly in the method and emotion of place and of things felt.
Contact me. I will see your dreams realized and you will be happy. Place your burden upon me. I am here to guide and be your Chef in need. Also ALL office work is in detail with excel programs and pro forma statistics. There are programs that are on the marker which offer it all and I think that they are wonderful advances in the hard work of the entire restaurant. I can set you up with whatever is your desire. I promise results or you do not pay me in full. I am not here to take your money and run. I am here to help, to develop, to create, to ease the stress and to open any doors you wish. I give you my promise.
Love. Peace. Hope.
H Lamar Thomas

Welkom op de blog van Discobar Bizar. Druk gerust wat op de andere knoppen ook, of lees het aangrijpende verhaal van Harry nu je hier bent. Welcome to the Discobar Bizar blog, feel free to push some of the other buttons, or to read the gripping story of Harry whilst you are here!

Welkom op de blog van Discobar Bizar. Druk gerust wat op de andere knoppen ook, of lees het aangrijpende verhaal van Harry nu je hier bent. Welcome to the Discobar Bizar blog, feel free to push some of the other buttons, or to read the gripping story of Harry whilst you are here!